Transcript File

FOODS I
Unit 2: Food Safety & Sanitation
FOOD SAFETY
The practice of handling food in ways that prevent
contamination or spoilage. The following food industry
agencies enforce and regulate food safety standards:
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Food and Drug Administration (FDA): ensures the safety of
all food except meat, poultry, and egg products. It also
revises the Food Code that establishes standards in food
control at a local, state, and national level.
Food and Safety and Inspection Service (FSIS): Ensures
the safety of meat, poultry, and egg products.
Environmental Protection Agency (EPA): Establishes levels
of pesticide residue that can be tolerated by humans.
Centers for Disease Control (CDC): Investigates foodborne
illnesses.
CONTAMINATION
The state of food or equipment being hazardous as a result of unsafe
organisms or other items coming in contact with food or preparation
equipment.
A contaminant is any microorganism or substance that can contaminate
food or preparation equipment and come in 3 forms:
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Biological: Microorganism (present the greatest danger).
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Chemical: Insecticides, soaps, cleaners, sanitizers.
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Physical: Foreign objects in food (fingernails, stones, bones).
Contamination vs. Spoilage
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Food contamination is when food has been exposed to a pathogen
and is not detectable by the senses of sight, smell, or taste.
Food spoilage is damage done to edible food and is often detected
by the senses of sight, smell, or taste.
CONTROLLING THE GROWTH OF BACTERIA
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FOOD: foods high in protein (a.k.a. potentially hazardous foods (TCS))
provide nitrogen which promote the rapid growth of bacteria.
ACIDITY: the more acidic the food, the less favorable it is for bacterial
growth (14=low/7.0=neutral/ 0=high). A pH less than 4.6 is not considered
a threat.
**fyi…commercially prepared mayo has a pH of 4.6**
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TIME: Bacteria doubles every 15-30 minutes
Lag Phase: 1-4 hours (slow growth phase)
Log Phase: 4 or more hours (rapid growth phase)
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TEMPERATURE: Greatest key to preventing bacterial growth. Bacteria
grows quickly between 70-110 degrees. 155 degrees kills E.coli.
Danger Zone: 41-135 degrees (rapid growth phase)
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OXYGEN: Bacteria in food can either grow aerobic ally or anaerobically.
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MOISTURE: Bacteria needs water to survive.
Microorganism most commonly found in sick people = STAPH which means
food workers with colds, flus, etc. should not be handling food.
1. BIOLOGICAL HAZARD
Bacteria: in all foods but transmitted by a vehicle
(contaminated hands).
 Parasites: needs a host like a stomach
(contaminated foods).
 Viruses: must be in a living cell (surface
survival, contaminated water, and hands)
 Fungi: large group that range in size
MOLD green or white fuzzy spots
YEAST grows with water and carb’s
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2. CHEMICAL HAZARD
Cleaning supplies
 Pesticides
 Toxic metals
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3. PHYSICAL HAZARDS
Broken glass
 Staples
 Pieces of metal
 Bones
 Gum
 Non-edible foods (garnishings)
 Jewerly
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2 TYPES OF CONTAMINATION
Direct Contamination:
Uncooked foods or the plants or animals that the foods
are made from are contaminated in their natural
environment.
Ex: Pesticides in crops or bacteria in soil
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Cross Contamination: 3rd leading cause to foodborne illness
Contamination that occurs when biological, chemical,
or physical is transferred from one item to another.
Ex: raw poultry and a vegetable on a cutting board.
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FOODBORNE ILLNESS
A foodborne illness is an illness that is carried or transmitted to two or more
people through contact with or consumption of contaminated food.
Symptoms: vomiting, cramping, headache, sweats, chills, diarrhea,
and fever.
Reasons?
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People eat home less.
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Pathogens (E.coli) keep evolving
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Greater amounts of food are being produced in fewer manufacturing
plants.
Food is being imported more from other countries.
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Infants, elderly, and pregnant women most at risk!
EXAMPLES OF FOODBORNE ILLNESSES
Foodborne Illness
Definition
Botulism
Improper canning
E.Coli
Contaminated water, rare
ground beef, unpasteurized milk
Salmonella
Raw or undercooked eggs,
poultry, and meats
Staph
Improper food handling/
refrigeration
Trichinae
Undercooked pork
HAZARD ANALYSIS AND CRITICAL
CONTROL POINT (HACCP)
A systemic approach to the identification, evaluation, and control of food safety hazards.
This system is used at all stages of food preparation and production.
1. Identify Critical Control Points
…a point in the flow of food where a hazard can be either reduced or eliminated.
2. Establish Critical Limits
…an example would be to cook chicken to 165 degrees for 15 seconds.
3. Establish Procedures to Monitor CCP
…correct the problem before it gets out of hand like documenting it.
4. Taking Corrective Action
…determine what procedure was followed when a deviation occurred
…correct the cause of the deviation
…maintain records
5. Establish Effective Record-Keeping System
…good legal protection
6. Verify System is Working
…HACCP (internal review)
…Health Department (external review)
RECEIVING, STORAGE, PREPARATION,
THAWING
RECEIVING
STORAGE
PREPARATION
THAWING
Unacceptable
conditions are large
ice crystals, large
clumps in bags, or
damaged boxes,
cans
FIFO (First In First
Out) using the
oldest product first
Always wash hands
especially after
working with raw
products
Refrigerator:
bottom shelf in a
drip proof container
Sample
temperatures
Store foods 6 inches
above floor
Use designated
cutting boards for
certain foods
Part of the cooking
process (frozen
foods)
Refrigerators =
below 40 and
Freezers = 0
Clean/sanitize work
stations
Microwave: foods
must be cooked
immediately
Raw products
should be stored on
bottom shelf in a
pan
Submerged under
running cold water
(sanitize sink before
and after)
FOOD SAFETY GUIDELINES
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Always wash hands with soap, hot water, and disposable towel (20 sec.)
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Always use sanitized cooking utensils (soap, chlorine, etc.)
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Always inspect foods
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Always cover and seal food
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Always inspect cans for damage
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Always use pasteurized eggs in items that will not be fully cooked
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Always watch the danger zone temperatures
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Always thaw food under controlled conditions
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Always store raw foods on the bottom shelf in a pan
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Always cool food properly before storage (shallow pans)
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Always practice First In First Out (FIFO) method
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Never refreeze thawed foods
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Never store canned foods in the open can
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Never put dishes away wet
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Never pour grease down the sink
PERSONAL HYGIENE
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It is estimated that 60-80% do NOT wash their
hands after using the restroom.
Improper handwashing is the second leading
cause of foodborne illness (next to time/temp.
control).
Bacteria and viruses are carried on the hands.
PERSONAL HYGIENE
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Properly restrain hair back.
Keep fingernails short and unpainted
Wear clean uniforms (aprons, etc.)
Never wear jewelry on arms or hands (rings, bracelets, etc.)
Never chew gum or eat food while interacting with food
Never interact with food if ill
Never work with food when open cuts or sores are visible
(must be bandaged)
Always cover mouth with arm (not hands) if sneezing,
coughing, etc.
KITCHEN SAFETY
CUTS (mostly caused from improper use of equipment)
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Apply pressure to wound
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Clean (with water) and cover wounds
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Always use sharp knives (wash separately)
BURNS
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Wear pot holders
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Use cooking equipment properly
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Use running cold water (not ice) to soothe
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Cover burns
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Keep pot handles turned inward on stove
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Be aware of steam burns
FALLS
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Don’t run
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Stay in lab kitchen
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Clean up spills/messes
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Wear proper footwear
FIRES (grease fires are the most common)
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TURN OFF HEAT and use baking soda or a lid for small fire (not water)
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Red extinguisher for grease fires